Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage (2014)
- Authors:
- USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; MELO, MARIZA PIRES DE - FZEA
- Unidade: FZEA
- Subjects: CARNES E DERIVADOS; CORDEIROS; CONSERVAÇÃO DE ALIMENTOS PELO FRIO; CONGELAMENTO; ANTIOXIDANTES
- Language: Inglês
- Imprenta:
- Publisher place: Punta Del Este
- Date published: 2014
- Source:
- Título: Proceedings ICoMST
- Conference titles: International Congress of Meat Science and Technology
-
ABNT
FERNANDES, Rafaella de Paula Paseto et al. Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage. 2014, Anais.. Punta Del Este: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2014. . Acesso em: 06 nov. 2024. -
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Pugine, S. M. P., Hirano, M. H., Lorenzo Rodríguez, J. M., & Melo, M. P. de. (2014). Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage. In Proceedings ICoMST. Punta Del Este: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Hirano MH, Lorenzo Rodríguez JM, Melo MP de. Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage. Proceedings ICoMST. 2014 ;[citado 2024 nov. 06 ] -
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Pugine SMP, Hirano MH, Lorenzo Rodríguez JM, Melo MP de. Stability of lamb burger containing natural antioxidant extract: oxidative and colour parameters during two months of frozen storage. Proceedings ICoMST. 2014 ;[citado 2024 nov. 06 ] - Avaliação do poder antioxidante de extratos aquosos de orégano e louro em diferentes condições de extração
- Physicochemical parameters and sensory properties of lamb burger manufactured with different concentrations of oregano extract
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- Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau
- Sensory acceptance of lamb burger prepared with natural antioxidants
- Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract
- Methodologies of folin-ciocalteau, frap and DPPH• for evaluation of antioxidant capacity of four aromatic herbs
- Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation
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